Two-Pepper Shrimp with Creamy Pecorino Oats
Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oats and stir for 1 minute, then add water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer; cook, stirring often, until creamy, 8 to 10 minutes.Advertisement
Meanwhile, sprinkle shrimp with cayenne and the remaining 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.
Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining 1/4 teaspoon salt.
Stir cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens.
Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America it's more likely to be sustainably caught.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
1 starch, 1 vegetable, 4 lean meat, 2 fat